This recipe proves you can take something commonplace, like the combination of corn and lima beans known as succotash, and make it burst with flavor.
A little bacon and red bell pepper are a good start in enhancing the flavor. Replacing the standard lima beans with edamame gives this version a unique texture. Chopped hazelnuts add crunch. And, a little lemon juice adds the perfect acidity to the dish.
This version of succotash is delicious as a side dish for salmon, either roasted or grilled, and is especially good served alongside the Herb-Stuffed Salmon Roulade recipe found on this site.
- 2 strips bacon or pancetta, coarsely chopped
- 1 red bell pepper, cored, seeded and chopped
- 1 small onion, chopped
- 2 cups fresh or frozen corn kernels
- 1 teaspoon minced garlic, about 1 large clove
- 1 16-ounce bag frozen blanched edamame, defrosted in warm water for 15 minutes and drained
- 1 cup chopped fresh parsley
- 1 cup roasted and salted hazelnuts, coarsely chopped
- Juice of 1 lemon
- 1 pinch of red pepper flakes
- Sea salt and freshly ground pepper
Sauté the bacon until crisp. Drain on paper towels. Sauté the red bell pepper and onion in the bacon fat until tender, about 5 minutes. Add the corn, garlic, edamame and hazelnuts and sauté until hot, about 3 minutes.
Add the parsley, lemon juice and season with the red pepper, salt and pepper. Stir in the bacon and serve.
Makes 8-10 servings.
